Turkey Meatloaf v 9.5 (or so)

Some recipes are, by nature, always going to be in flux. I will probably forever be searching for the ULTIMATE turkey meatloaf, as I love it so, but this version is the culmination of all my experimentation thus far.

Preheat oven to 400Â°F. In large bowl, combine turkey, cornflake crumbs, carrot, celery, onion, garlic, tomato paste, flax mixture, thyme, and seasonings. You can, of course, do this with your hands the good ol’ fashioned way, but I also like to use a potato masher sometimes. Transfer turkey mixture to an 8-inch loaf pan OR a 6 cup large muffin pan coated with olive oil cooking spray, cover with foil (whichever pan you’re using) and bake for 45 minutes if in a loaf pan;Â 30 if in a muffin pan. Remove loaf and brush Tangy Ketchup Topping over the top. Return and cook another 15 minutes, or until internal temperature of meatloaf reaches 165Â°F. Set aside to let cool briefly, then slice and serve.

*This is a really handy egg substitute if allergic or trying to cut cholesterol, plus it adds fiber & essential fatty acids. Great for use in baked goods, particularly for vegan recipes! Just stir it a bit with a fork and let it sit until it gets a bit tacky – 5 minutes or so.